Best 5 Ensalada De Porotos Verdes Green Bean And Tomato Salad Recipes

Indulge in a symphony of flavors with our Green Bean and Tomato Salad, a refreshing and vibrant dish perfect for any occasion. This culinary delight features crisp green beans, juicy tomatoes, and a medley of aromatic herbs, all tossed in a zesty dressing. Experience a burst of freshness with every bite as the tangy tomatoes and zesty dressing complement the crisp texture of the green beans. Discover culinary bliss with our curated collection of recipes, each offering a unique twist on this classic salad. From a tangy vinaigrette to a creamy avocado dressing, our recipes cater to diverse palates and dietary preferences. Embark on a culinary journey as you explore the vibrant world of Green Bean and Tomato Salad.

Let's cook with our recipes!

ENSALADA DE POROTOS VERDES (GREEN BEAN AND TOMATO SALAD)

Ensalada de Porotos Verdes (Green Bean and Tomato Salad) image

Make and share this Ensalada de Porotos Verdes (Green Bean and Tomato Salad) recipe from Food.com.

Provided by Missy Wombat

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs green beans, fresh
1 lemon, juice of
3 tablespoons vegetable oil
1 teaspoon salt
2 cloves garlic, minced
2 tomatoes, large,cut into wedges

Steps:

Wash and trim the green beans.
Cut them diagonally into 1 1/2 inch pieces.
Cook the bean in boiling water to cover for about 10-15 minutes, until just tender.
Drain the beans and set them aside to cool.
Combine the lemon juice, oil, salt and garlic.
In a bowl combine the beans and tomato wedges.
Toss them with the dressing.

Nutrition Facts : Calories 158.8, Fat 10.7, SaturatedFat 1.4, Sodium 595, Carbohydrate 15.6, Fiber 5.4, Sugar 7.5, Protein 3.8

QUICK GREEN BEAN AND TOMATO "SALAD"

Quick Green Bean and Tomato

Sometimes the simple flavors are the best! An easy, inexpensive side dish that makes me think of summer even in the winter. You can play around with the ingredients to make it your own.

Provided by MommaEllen

Categories Vegetable

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 3

Ingredients

1 (14 ounce) can green beans (or use 2 cups fresh green beans)
1/2 cup Italian salad dressing
1 medium tomatoes, cubed (or use 1 cup cherry tomatoes)

Steps:

Heat beans in small pot over low heat until heated through.
Take off heat and add salad dressing.
After cooling 10 minutes, add tomato.
Chill 1 hour and serve.
Variations: Add 1 TBS. bacon bits or 1 TBS. almond slices after chilling.

Nutrition Facts : Calories 243.6, Fat 17, SaturatedFat 2.7, Sodium 986.7, Carbohydrate 22.7, Fiber 7.5, Sugar 9.3, Protein 4.4

POTATO SALAD WITH GREEN BEANS AND TOMATOES

Potato Salad with Green Beans and Tomatoes image

This potato salad puts a fresh-tasting spin on traditional potato salad. This zesty side dish disappears quickly.-Caroline Weese, Greybull, Wyoming

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds red potatoes, quartered
3/4 pound fresh green beans, trimmed and halved
10 cherry tomatoes, halved
1 small onion, chopped
DRESSING:
1/2 cup olive oil
1/4 cup cider vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoon dried basil
2 garlic cloves, minced
1-1/4 teaspoons sugar
1/4 teaspoon hot pepper sauce

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. Add beans; return to a boil. Cook for 5-8 minutes or until the beans are crisp-tender and the potatoes are just tender; drain and cool. , Place in a large bowl; add the tomatoes and onion. Combine dressing ingredients; pour over the salad; toss to coat. Cover and , refrigerate.

Nutrition Facts :

GREEN BEAN-CHERRY TOMATO SALAD

Green Bean-Cherry Tomato Salad image

My grandmother made a cold green bean salad with potatoes for every family barbecue. Now I bring my own version of the recipe to parties. With added color and taste from the cherry tomatoes, this classic favorite is even better. -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories Lunch Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds fresh green beans, trimmed
1 pint cherry tomatoes, halved
1 small red onion, halved and thinly sliced
3 tablespoons red wine vinegar
1-1/2 teaspoons sugar
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

In a 6-qt. stockpot, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Transfer beans to a large bowl. Add tomatoes and onion; toss to combine. In a small bowl, whisk vinegar, sugar, oregano, salt, garlic powder and pepper. Gradually whisk in oil until blended. Pour over bean mixture; toss to coat.

Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GREEN BEAN AND TOMATO SALAD

Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Steps:

Trim ends of beans and leave them whole.
Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
Cut away the core of each tomato, and cut it into wedges.
In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

For the best flavor, use fresh green beans. If fresh beans are unavailable, frozen or canned beans can be substituted.
Blanching the green beans helps to preserve their color and crispness.
Use a variety of tomatoes for different flavors and textures. Cherry tomatoes, Roma tomatoes, and heirloom tomatoes are all good choices.
To make the salad ahead of time, blanch the green beans and chop the tomatoes up to 2 days in advance. Store the beans and tomatoes separately in airtight containers in the refrigerator until ready to assemble the salad.
This salad is best served chilled, so be sure to give it at least 30 minutes in the refrigerator before serving.

Conclusion:

This green bean and tomato salad is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a healthy and delicious salad, give this one a try.